they write about working when they don’t do the work

A lavish late October spread in the New YorkTimes, complete with multiple color illustra-tions, was just the latest media foray by a onetime (or “none time”) Coop member railingagainst the work requirement.

Call this article meta-writing, writing aboutwriting—and the reaction to writing.

The Times tract, by Alana Joblin Ain, openedthis way: “I bounded off the Q train in Brooklynone night last winter and headed to UnionStreet, past the yogurt shop and the firehouse,to do some grocery shopping. But my planssoon went awry.

‘You’re suspended,’ the entrance worker atthe Park Slope Food Coop announced as I

swiped my membership card. Some entranceworkers speak softly, but not this one.

“Worse, there were a dozen other shopperswithin earshot.

“Flushed, defeated and taken aback—Iknew I owed the Coop some work, but I didn’tknow I had been blacklisted—I slunk aroundthe corner for a takeout burrito. But noamount of mushrooms and spinach coulddiminish my shame and guilt.”

Such reactions to the Coop’s work require-ment, a great equalizer and virtually uniqueamong food cooperatives nationwide, are the

Next General Meeting on December 15The General Meeting of the Park Slope Food Coop is usuallyheld on the last Tuesday of each month, with the exception ofNovember and December. The next General Meeting will be onTuesday, December 15, 7:00 p.m. at the Congregation Beth Elo-him Temple House (Garfield Temple), 274 Garfield Pl.

The agenda will be available as a flyer in the entryway of theCoop on Wednesday, December 2. For more information aboutthe GM and about Coop governance, please see the center ofthis issue.

IN THIS ISSUEPlastic Elephant in the Bulk Aisle . . . . . . . . . . . . . . . . . . . . . . . 5General Meeting Report: The Splendor of Carrots . . . . . . . . . . . 6Coop Hours, Coffeehouse . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8Coop Calendar, Workslot Needs

Governance Information, Mission Statement . . . . . . . . . . . . 9Calendar of Events . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10The Real Cost of Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12Letters to the Editor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13Classified Ads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

By Nicole Feliciano

Food and family.For many Coopmembers that’s

what December isall about. Becausethe Coop consti-tutes a diversecommunity, it’s onlynatural that we cele-brate different holi-days and feast ondifferent traditionalmeals.

International InfluencesSome Coop members will

be suiting up as guest chefsas they travel abroad. Thisyear Dan Blankinship and his15-month-old son Simon willbrave the crowds and travel toVenezuela for their Christmas

HolidayFeasts CoopStyle

They Write AboutWorking When TheyDon’t Do the Work

C O N T I N U E D O N P A G E 4

C O N T I N U E D O N P A G E 2

Volume DD, Number 25 December 3, 2009

O F F I C I A L N E W S L E T T E R O F T H E P A R K S L O P E F O O D C O O P

Established1973

Sourgrapes?Why do people

write negative thingsabout the Coop?

holiday. The good news? Aftera long journey, he’ll get treat-ed to an elaborate Venezue-lan holiday dinner of hallacawith his wife’s family.

“Hallaca involves a hugeteam of people to prepare,”says Dan. After a quick rundownof the ingredient list—mockduck, garlic, red onions, whiteonions, Brussels sprouts, driedtomatoes, asparagus, almonds,green olives, coriander, thyme,parsley, celery, mashed pota-

PHOTO BY LISA COHEN

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CoopEventHighlights

Thu, Dec 10 •Brooklyn Food Coalition Winter Party 6:30 p.m.

Fri, Dec 18 •The Good Coffeehouse: David Roche andAnne Keating 8:00 p.m.

Sun, Dec 20 •Pub Night 7:00 p.m.

Look for additional information about these and other events in this issue.

By Hayley Gorenberg

The work requirement at the Park Slope Food Coop seems to haveprovided as much work for writers as it has for those who stock ourshelves over the years.

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focal point of most Coop-crit-ical writing. Certainly, theNew York Times article toucheda nerve with some Coopmembers.

The Gazette’s Erik Lewis sub-mitted his own letter to theeditor to the Times, in which hecommented, “ ‘Flunking Out atthe Food Co-op’ is a disingen-uous screed perhaps more

aptly titled ‘Self-Involved Dis-gruntled Employee Tells All.’The 15,000 cooperators (mem-bers of the Park Slope FoodCoop) who somehow find themoral and physical stamina tofit the Coop’s work require-ments into their own busyschedules are hardly to beswept aside by the assertionsof a shirker individual andsome of her shirker friends.”

Several members respond-ed online to the Times articlewith their own thoughtsabout the work requirement:

Wrote one, “The Coop rep-resents a unique business—and social—innovation—onethat ought to be studied, onethat provides lessons forother organizations and busi-nesses.… retail organizationsand businesses in generalhave more to learn from theCoop’s business practices(a.k.a. ‘rules’)—such as howto incentivize people and har-ness human capital—than tohear about how an individualcould not keep up with her

2.75 hours per month workcommitment. This, in myview, would represent an arti-cle worthy of the New YorkTimes, versus one’s sense ofentitlement to benefits,which, frankly, require work.The Coop provides an unam-biguous value proposition.One can’t just buy into it; theCoop’s value propositionrequires one’s time.”

Commenter “TJHillgard-ner” wrote philosophically:“Working at a food co-op is aclassic social compact. It IS

fundamental to the entirepurpose and the sense ofcommunity. The shame andthe guilt should not be usedas an indictment of the Coop. Sometimes shameand guilt are rightly felt. Inline with ‘don’t do the crimeif you can’t do the time,’ Iguess we now have ‘don’tbuy the broccoli if you can’tdo the time.’ ”

And “Bridget” added hertwo cents: “As a newishmember (Aug 2008) and adecidedly non-crunchy cynicwhen I joined, I am now firm-ly in the camp that says weshouldn’t be more mellow. Ihave definitely been on workalert and close to suspensiona few times. I can grouse withthe best of them and havehad my fair share of run-inswith cranks and quirks andorganic evangelicals. BUT, Ilove that everyone has thesame rules, the same bene-fits.… And my kids and I eatso well for so cheap. Thisplace is unlike anything elseand wow, that is hard to findthese days. It only worksbecause of the rigid rulesand we just aren’t used toreally having rules anymore.It’s not complicated. Justwork 2.5 hours every 4weeks.”

In addition to the recentNew York Times feature, theCoop has appeared in an arrayof New York-centric maga-zines, journals in Scotland,Scandinavia, and Japan, andin hundreds of entries in theonline eatery guide “Yelp,”where Karen F. from Philadel-phia (did she really have toflee that far to duck the workrequirement?) commentedearlier this year, “I could notlive up to the work require-ment so now I buy stuff at thehigher prices along witheverybody else…. Oh - and Itoo, think that riot wouldensue if you came in wearinga Palin T-Shirt.”

“It’s so interesting that[publications] are interestedin people who fail to be goodmembers as opposed to thethousands and thousands ofmembers who are successfuland quite successful for longperiods of time,” said GeneralCoordinator Joe Holtz. “Whyaren’t they more interested inthe fact that we’re having tothwart the growth of ourmembership through [limit-ing] the size of our orienta-tions despite these allegedhorrors? Why aren’t theyinterested in that? What hasmade this organization growto over 15,000 people? I thinkthat’s interesting! Do theythink that’s interesting? No.They just want to talk about

people who can’t keep upwith the work.”

Holtz, who noted that hisresponse is routinely solicit-ed—though not fully quot-ed—in articles about theCoop, quickly warmed to thetopic (or perhaps it would bemore accurate to say hebecame a bit heated): “Theydon’t ask the good questions,the smart questions. Insteadthey do articles about peoplewho couldn’t keep up andresent it or feel guilty aboutit. And that’s baloney.”

“We think letting memberscome in and make the choicewhether to work or not isdetrimental to our strength.But they don’t want to hearabout that,” he said. “Whatthey should be asking is,‘Why do you think this makesyou strong?’ ‘Why do youthink it would be detrimental

to let people pay not towork?’ I’ve got plenty ofanswers to those questions,if they have the time or incli-nation to ask them, but theydon’t ask them.”

Some writers don’t askquestions, and simplyexpress themselves indepen-dently, as they do on theYelp! blog.

“Let me start this off bysaying I am quitting theCoop,” said Priya P. “I missed2 shifts = 4 makeup shifts (11hours). No way. I thought Icould do it and 2.75 hours amonth doesn’t sound like alot, but it is.

“Yet I am still giving theCoop 4 stars because of thehigh quality food it offers. I ama huge foodie, so I love brows-ing through the aisles, lookingat all the interesting itemsthey have. They have dried gojiberries, carob covered raisins,algae pills, organic beautyproducts, Indian spices—youname it, they’ve got it.”

A few months later, Yelp!poster Di L. weighed in to cri-tique the writing and writerson the blog itself: “It lookslike a lot of people complainabout the Coop in theirreview but half of them aren’teven members. If they weremembers, they were mem-bers for about 3 seconds.Lame. Stop writing reviews.

“I don’t think their rules areoutlandish. I work crazy hoursin non-profit. AND I work at abike shop on the weekend. Istill manage to work my shiftswith very little effort. Serious-ly, I waste 3 hours in front ofmy computer on a daily basis.

2 � December 3, 2009 Park Slope Food Coop, Brooklyn, NY

Read the Gazette while you’re standing on line OR online at www.foodcoop.com

WorkC O N T I N U E D F R O M P A G E 1

“They do articles about people whocouldn’t keep up and resent it or feelguilty about it. And that’s baloney.”—General Coordinator Joe Holtz

The Coop’s work requirement is a great equalizer.

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Surely 3 entire hours a monthat the Coop can’t be that hardto manage.”

We Are Indeed DifferentA member-owned cooper-

ative is different from a storethat allows anyone to shop,or even from a cooperativewith a “tiered” membershipthat allows some to join andwork and others to pay a pre-mium for the privilege of notworking.

And to make a work-cen-tered arrangement function,some penalties for failing towork come into play, or, asHoltz put it, “We have to havea few rules to protect thethousands and thousands ofpeople who do work so theydon’t feel like idiots.

“We don’t have a cus-tomer,” he continued. “If wehad customers I probablywouldn’t work here. I would-n’t be that interested. There’snothing wrong with havingcustomers; plenty of wonder-ful people have them. We justdon’t. Why aren’t they writingabout that? It’s like they’drather sit back and not reallylearn. I don’t get it!”

Of the New York Times writer,who he said interviewed himseveral times over the courseof two months, he reflected,“She seemed like a perfectlynice woman.”

He noted that she tookmany of his comments out ofcontext and that his coopera-tion extended only so far; hedid not follow up with herafter the fact. “She doesn’twant to hear from me after-wards. No one ever does. It’snot going to happen.”

No More Mr. Nice Guy?Yet Holtz continues to

respond to the requests forinterviews. “My basic policy isthat I’m going to cooperate. Ifthey want to do an articleabout us, they’re going to doan article on us, whether Icooperate or not,” he predict-ed. In the wake of negativearticles and misquotes, heindulged in a bit of fantasizedconversation with the nextimagined wanna-be inter-viewer who might call him:“Are you a writer? Oh, my newpolicy is to hang up on you!”He quickly explained why hehad not chosen thatapproach: “I could say, ‘It has-n’t worked out, so I’m notgoing to talk to you.’ But Idon’t think that’s in the bestinterest of the Coop—antag-onizing the press,” he con-cluded philosophically. “Oneof the cooperative principlesis to educate the world on thenature of cooperation. I’mnot going to be hostile.”

He believes that even arti-cles critiquing the workrequirement ultimately drivemembership numbers higherand pointed out that the NewYork Times piece had remarkedthat the bathroom floors atthe Coop are clean enough toeat from. “I was so proud ofour Maintenance Committee,proud of our members whouse the bathrooms, who takecare of the bathrooms. I wasjust proud!”

“Someone from a coop in adifferent state emailed, ‘Whateffect will [the New York Timesarticle] have?’ I wrote back,‘The effect is…creating a big-ger pool of people who mightsomeday join the Coop.’ Thiskind of attention where theperson is whining about notbeing able to keep up with thework, has to take the train andstill wants to come…. If I wasreading between the lines, I

would think, ‘Who goes gro-cery shopping by train in NewYork City?’ A thinking person,reading that, is going to say,‘Maybe I should check it outsomeday!’ I think the effect isto make the Coop more knownamong people who might joinas well as more known amongpeople who would never join.”

And why so many writtenanalogies to Stalinesque staterule? “Americans expectchoice, and here we’re block-ing choice,” said Holtz. “It’sinsulting to some people, butwe’re making decisions basedon what we think is best for thelongevity of the Food Coop.We have the nerve to tell youto bring your own plastic bags.We have the nerve to tell you,‘If you want to buy bottledwater, go somewhere else!’We’ve got a lot of nerve. And Ithink the members should beproud of that.” ■

Park Slope Food Coop, Brooklyn, NY December 3, 2009 � 3


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Holiday Shopping Hours:

CHRISTMAS EVEThursday, December 24 8:00 a.m. to 5:00 p.m.

CHRISTMAS DAYFriday, December 25

8:00 a.m. to 2:30 p.m.

NEW YEAR’S EVEThursday, December 318:00 a.m. to 5:00 p.m.

NEW YEAR’S DAYFriday, January 1

10:30 a.m. to 5:00 p.m.

FTOP TIME AVAILABLEThe Coop needs extra workers this holiday season! Doyou want to get ahead on your FTOP work? Contact

the Membership Office to schedule FTOP shifts.

DO YOU OWE A MAKE-UP?You don’t need to schedule make-ups in most cases.Just show up at the start time of a shift and speak

to the Squad Leader. Go to www.foodcoop.com to see the start times of all

shifts at the Coop.

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Professional DiversityConsultant Needed

The Diversity and Equality Committee

seeks a professional diversity consultant to

review and provide input on the committee’s

strategic recommendations based on last

year’s survey. Total time needed approximately

4-5 hours. Workslot credit will be provided.

Experience developing diversity programs at

large, volunteer-based organizations is

especially welcomed. Interested parties

should contact committee co-chair George

Perlov by email at [email protected].

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toes, green bell peppers,capers, leeks and onotoseeds—one has to agree thatit might be easier to get on aplane to Venezuela than for anovice to try to replicate thisdelicacy at home.

Japanese TraditionsOften the holidays require

Coop members to leaveBrooklyn if they want to

reunite with family. MeganDevir and her three-year-olddaughter Eliza will also bejetting off this holiday sea-son. Their destination isJapan where they will cele-brate Japanese New Year orOshogatsu with her husbandand his family.

They will dine on some spe-cial soba noodles made for the“toshi koshi soba,” a feast that

begins atmidnighton NewYear’s Eve.This holiday is one of the mostimportant on the Japanesecalendar. The soba noodlesare eaten to symbolize longlife, says Megan.

In addition to noodles,another traditional foodeaten on New Year’s Day ismochi, a sticky rice cake.Megan reports, these dishestake a great deal of work, butin Japan they prep much of

the meal ahead of time.This way, as Megan puts it,“even the moms can enjoythe long holidays.”(Sounds like a party preptip we can all learn from.)

Brooklyn’s Finest Locally, cooks will be

whip up tried and truerecipes for family andfriends. But don’t thinkthere won’t be internation-al flavors added to the mix.Sopa Paraguaya is a tradi-tional corn bread recipefrom Paraguay. ElizabethInsaurralde plans toinclude this dish fromher family’s heritage inher holiday plans. She’ll

be at a multi-cultural event,celebrating with a Domini-can household and feastingon roast pork. Elizabethplans to bring this rich eggand cheese dish to share atthe dinner.

Hanukah CelebrationsMany members are plan-

ning a special Hanukahgathering. Elizabeth Brown,

for example,shops earlyfor her staplemeal of brisketand latkes(potato pan-cakes).

Beef brisket isa cut of meatfrom the breast orlower chest of thecow. In traditionalJewish cooking,the brisket isbraised and thenserved in thin

slices. Eliza-beth offeredthis tip: “Buyyour brisket

early; sometimes the Coopruns out.” (This year,Hanukkah begins at sundownon Friday December 11.)

Carole Gould also preparesa large Hanukah spread everyyear. Her recipes includehomemade applesauce (shefavors the Coop’s tart GrannySmith apples), cumin-flavoredcarrots and pickled cucumbersalad. “Depending on the year,I’ll serve 10 to 20 people,” saidCarole. She can stock up onmost of what she needs right atthe Coop. Does she have awish list for the Coop ShoppingCommittee? Indeed. Carolewishes the Coop stocked darkchocolate Hanukah gelt (smallgolden coin-shaped treatsgiven to some children at theholiday) instead of just milkchocolate.

The Children’s TableChildren are a great reason

to make something specialthat signifies the best parts ofthe season.

Pumpkin cheesecake andbutternut squash soup are tra-ditionally on the menu at theGoffin house. Valerie Goffinshops for everything she needsfor this goat-cheese delightand seasonal soup at theCoop. Her children, Leonie,four, and Sylvie, two, seemedextremely excited about theprospect of diving into this

upcoming meal.Guy Maurice broke out

into a huge grin when hestarted talking about mak-ing his special tourtièrerecipe for the holidays. Guyhails from Quebec, where thissavory meat pie dish is servedup at Christmastime. A little

online research revealed thatthis dish is traditionallyaccompanied with ketchup.There were dozens of recipesfor tourtière. Guy favors a mix-ture of ground beef, groundveal, ground pork and blackpepper. It’s been nearly a dozenyears that he’s been fixing this,his signature meal, but 2009has extra significance forGuy—it will be the first holidayhis new daughter, Gianna, cannibble his cooking.

For some, starting a familymeans starting traditions.Clarisse Miller plans to cele-brate Kwanza (observed fromDecember 26 to January 1each year) and Christmaswith her new daughter Anaïs.For Kwanza, Clarisse will be

making Riz et Pois, a Haitianrice and bean dish. She wasuncertain about the Christ-mas menu, but wants to think

up a creative vegetarianmeal.

Ghosts of ChristmasPast

Meals don’t have to beextremely elaborate to bemeaningful. For manyCoop members, Christmasbreakfast remains the mostpowerful image. Evan Wil-son got a dreamy look onhis face when he thoughtof the traditional holidaymeal of his childhood. “Foras long as I can remember,we’ve always had crepes,eggs and bacon on Christ-mas morning,” said Evan.

Another Coop member,Sarah Julig, grew up in Alas-ka and said her Christmas

mornings always started withpiping hot sticky buns. Sadly,the high cost of air travel iskeeping Sarah local thisChristmas (and away fromthose buns), but the pluckycook said, “I might try to makemy own sticky buns if I amfeeling nostalgic.”

From sticky buns to sobanoodles, for Coop membersa particular meal or dish isoften a cornerstone of theholiday and a time for cooksto head to the kitchen. Nomatter the holiday or thedate on the calendar, onething Coop members valueat this time of year is goodfood and the tradition ofsharing a meal with the onesyou love. ■



Holiday FeastsC O N T I N U E D F R O M P A G E 1

Dan Blankinship and his son,Simon.

Megan Devir and her daughterEliza.

Guy Maurice with a cart of baby food.Elizabeth Insaurralde stocking dairy.

Clarisse Miller and Anaïs.

Sara Julig

Evan Wilson and his brusselssprout bounty.

Valerie Goffin with Sylvie and Leonie.

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By Jenna Spevack, for theEnvironmental Committee

Benefits of BulkMany coops are founded

on the principles of bulk-buy-ing. Resources are pooled inorder to buy directly from dis-tributors, allowing membersto save money and resourceswithout having to pay for orconsume wasteful packaging.

Some food coops thatembrace bulk-buying as partof an ethical, sustainablefood system provide a varietyof healthy food and house-hold products from localgrowers and manufacturers.Using refillable containers,members buy only what theyneed or can afford. Thismakes bulk-buying good notonly for our budget, but forour health and environmenttoo.

Sadly, the Park Slope FoodCoop relies heavily on non-biodegradable plastic bags topackage bulk and produceitems. Our “Plastic Elephant”prevents us from embracing atrue bulk-buying system.

Problems with PlasticPlastic contributes to the

huge environmental wasteand pollution problem weface on this planet. Only a rel-atively small amount of plas-tic packaging is actuallyrecycled and most of thesedisposables end up cloggingour landfills, polluting ouroceans and wreaking havocup and down our food chain.

A myriad of petroleum-based chemicals go into themanufacture of plastics. Stud-ies, like those reviewed in“Chemical Fallout“ a MilwaukeeJournal Sentinel Watchdog Reportand by the Institute for Agri-culture and Trade Policy, showthat the production and use ofmany plastics leach cancer-causing and hormone-dis-rupting compounds into ourbodies, our food, and ourwater. All plastics leach whenin contact with oily foods, dur-ing temperature extremes or ifused repeatedly, but somehave been studied more than

others. Since chemical andplastic manufacturers are notrequired to release their ingre-dients, due to trade secretslaws, it seems wise to followthe precautionary principleand avoid plastic food packag-ing whenever possible.

Bulk Plastic WasteThe ubiquitous use of plas-

tic bags at the PSFC becomesobvious if you take a momentto visualize all the plastic con-sumed in a weekly shoppingtrip, multiply that by 15,000-plus members and then by 52weeks.

Assuming that some mem-bers consume more or lessthan others, we can examinethe economical burden of ourcurrent plastic-bagging sys-tem. The PSFC currentlyspends $33,823.27 and con-sumes 3,359,520 plastic bulkand produce bags annually.

Plastic Elephant Be Gone!The thousands of dollars

we spend on plastic bags andthe environmental and healtheffects of our plastic-baggingsystem go against the PSFC’sEnvironmental Policy onProducts. It aims to avoidtoxic substances in a produc-t’s production process, use,and disposal, minimize dis-posable products and achieveenvironmentally sound pack-aging.

If we phase out plastic bulkand produce bags, we willhave $33,823.27 available totransition to a true bulk-buy-ing system. We can reduceour pre-packaged products,expand our bulk offerings andincrease monetary savings forfood and household productssuch as olive oil, shampooand dish soap. We will bepracticing good consumptionby allowing members to pur-chase only what they need inre-usable containers, whilereducing the toxic impact onour environment and health.

Education + Practice +Commitment = Change

Here are few suggestionsto help PSFC members curb

the convenience culture andtransition from a wasteful,plastic-bagging system to ahealthy, bulk-buying system.

1. Education:In Kenya, San Francisco andBeijing, governments havebanned plastic shopping bags.Learn more about the environ-mental concerns that influ-enced these legal actions andwhy the UN is calling for aglobal ban on plastic bags. Tella fellow member about thepositive economic, health andenvironmental reasons forphasing out plastic bags forbulk and produce at the Coop.When you travel, visit othercoops and health food storesto see the selection of bulkitems they offer and proposeways of expanding the bulkofferings at the PSFC.

2. Practice:On your next shopping trip,purchase a $1.39 muslin bagto hold your lettuce or rice (ormake your own bag). Keepingthe bag slightly damp in thecrisper drawer of your fridgewill help keep your producefresh longer. Practice thisaction until you have enoughmuslin bags for all your bulkand produce items. Try reduc-ing the number of pre-pack-aged items you buy and findcreative alternatives. Smallsteps work best.

3. Take a Plastic-FreePledge:

Make a pledge to yourself,your family, your communityand your planet to reduce yourplastic consumption: bottles,bags, pre-packaged items. Goto PlasticAlbatross.org to sign anonline pledge. ■

PSFC’s Bulk & Produce Plastic Bag Usage and Cost

ENVIRONMENTAL COMMITTEE REPORT

The Plastic Elephant in the Bulk Aisle

Size & Type Yearly Usage Yearly Cost10" x 15" produce / bulk 1,869,120 $14,205.3112" x 20" produce / bulk 710,400 $8,595.844" x 2" x 8" bulk spices, etc. 144,000 $1,005.124" x 3" x 10" bulk fruits, nuts, etc. 636,000 $10,017.00

TOTAL 3,359,520 $33,823.27

Compiled from data provided by the General Manager

Observing the Plastic Elephant

For more information:www.telegraph.co.uk/culture/3666380/Is-it-worth-it-Buying-in-bulk.htmlwww.pbs.org/newshour/bb/science/july-dec08/plasticocean_11-13.htmlhttp://pubs.acs.org/cen/coverstory/87/8735cover.htmlwww.rsc.org/chemistryworld/News/2006/August/31080601.aspwww.healthobservatory.org/library.cfm?refid=102202www.jsonline.com/watchdog/34405049.htmlhttp://news.nationalgeographic.com/news/2008/04/080404-plastic-bags.html

Many items sold at the Park Slope Food Coop are pre-packaged, plastic-wrapped convenience items.

Bulk items, including produce, are purchased and “pack-aged” in plastic bags by members.

A significant number of bulk items, like teas, spices andnuts, are sold in small, predetermined amounts in individu-ally wrapped plastic bags.

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By Adriana Velez

T alk of speeding thecheckout process and atour of the Coop’s

diverse carrot varieties cur-rently for sale were the high-lights of the November 17General Meeting. In his Coor-dinator’s Report, Allen Zim-merman told attendees

about a trip he took over thesummer to some of the farmsin California that supply pro-duce for the Coop. He men-tioned that he visited AndyBoy and met Andy, who is inhis eighties.

Zimmerman also visitedthe largest carrot producer inthe world, Grimmway Farms,which owns Cal-Organic

Farm. Zimmerman, who over-sees the Coop’s produce,learned a lot about farmingfrom this trip. But he focusedhis observations at the Gen-eral Meeting on what helearned about carrots.

Carrots at the CoopZimmerman was surprised

to learn that what the Coopsells as baby carrots are nottrue baby carrots. Rather, theyare a slender and long varietyof carrot that is eventually cutinto three pieces and shapedinto the “baby carrots” we allknow. He also joked thatpackaging has a big influencein the taste of carrots. Accord-ing to his own tastings, BunnyLuv carrots, also produced byGrimmway, taste better thanthe Cal-Organic brand, eventhough they both use thesame carrots.

The Coop currently carriesa full range of carrot varietiesand many of them are spec-tacular, according to Zimmer-man. First there are therainbow baby carrots, “true”baby carrots that come inmulti-hued bunches. The redatomic carrots actually inten-sify in color when cooked asopposed to the purple hazecarrots, which are still strikingand snappy in flavor. Thewhite satin carrots from BlueHeron Organic Farm in NewYork State are sweet, silky,and smooth, according totheir catalog description, withwhich Zimmerman agrees.What the Coop has been call-ing “Nantes” are carrots thatare comprised of about sevendifferent varieties from vari-ous local harvests. The Coopwill start a list of every carrottypes soon; all of them aresweet and juicy.

As an aside, Zimmermanmentioned he recently spokewith representatives fromEqual Exchange, who toldhim Dole now has a fair tradelabel. He was shocked to hearthis news and wonders ifthose bananas will be, er,“kosher.”

Streamlining theCheckout

Speeding the checkoutprocess was a hot topic atNovember’s General Meeting.

During the Open Forum, amember who works on ashopping squad noted thedelay created when membersforget what varieties of pro-duce they have in their carts.Members then have to runback to the produce aisle,find the correct name and runback to checkout, sometimesmultiple times. What if theCoop provided stickers to puton fruit and vegetables, simi-lar to how we label bulkitems? General CoordinatorMike Eakin said that food-grade stickers are expensive.

The first agenda item for themeeting came from Beth Segalwho proposed, “To mandateworkshifts for packers/unpack-ers in the shopping squad toexpedite lines on nights andweekends.” Not only wouldthis speed up the checkout, itwould also enable shoppers towatch the monitor and makesure they are not overchargedfor any of their items. Segaladded that she thought mem-bers should be able to opt outof the service if they wouldprefer to handle their itemsthemselves.

Allen Zimmerman stood tosay that the Coop had triedthis before but had encoun-tered resistance. This posi-tion requires a certainamount of “social courage,”he said. However, he added,he does think the Coop needsthis position. A membernamed Gabrielle suggestedassigning workers to specificregisters. Another membernoted that adequate trainingwould be especially impor-tant so that people don’t endup with pumpkins squashingeggs packed at the bottom oftheir bags. Newly hired Gen-eral Coordinator Ann Herpelmentioned that there can belong lines throughout week-days too, not just on eveningsand weekends, and that theloader position would be use-ful at nearly all times.

Finally, General ManagerJoe Holtz asked everyone toconsider the cumulativeeffect shaving a few minutesfrom everyone’s shoppingexperience would have on theoverall Coop experience. Fol-lowing discussion there was avote, and the motion passed

by an overwhelming majority.Later during the meeting,

member Jerome Barthbrought forward the thirdagenda item, a suggestionthat the Coop add a new sta-tion to weigh and price itemsin the fruit and vegetableaisle in order to speed check-out. Barth had seen this typeof station at grocery stores inFrance and thought it mightbe a good practice to adapt atthe Coop. Another discussionfollowed addressing the costand usefulness of this idea.One woman noted that shewas familiar with these sta-tions and questioned theireco-friendliness and theircost effectiveness.

Could the Coop Open at 7:00 a.m.?

Another agenda item wasbrought by Gazette photogra-pher Ingrid Cusson, who pro-posed opening the Coop at7:00 a.m. Monday throughFriday. Allen Zimmermansaid he likes the idea but wor-ries that shopping is unsafethat early in the morning. At7:00 a.m. pallets are beingdriven all over the store. Itwould be difficult for workersto be mindful of shoppers,especially those with smallchildren. In his opinion,opening earlier would bepossible only if the Coopwere open 24 hours a day,seven days a week.

Staff member Chase Valdezstood to say that he works inproduce at 6:00 a.m. andthinks opening early would bedifficult, but is possible. Heand other morning workerswould have to come in earlier.General Coordinator ElinoarAstrinsky agreed that openingat 7:00 is possible if people arewilling to come in extra early.Ann Herpel and another mem-ber named Tim wondered ifthere was enough interestamong members to justifybringing in workers earlier. Amember named Josh thinksso; he stood to say that theCoop’s current opening time,8:00 a.m., is crunch time whenpeople are getting kids toschool and running to thetrain for work. The safety con-cern was picked up again by amember named Albert, who

GENERAL MEETING REPORT

The Splendor of Carrots & Speeding the Checkout

What Is That? How Do I Use It?

Food Tours in the CoopThis business of Thanksgivingwe learn as the obedient little children we arefor every good thing we receivegreat or small we bow our headsour food, our family, our freedoms

yes, all of thatobvious and absolute

But what of the dread coldthe bitter night

What of the lonelinessthe want not met

the loss, the ache, the tedium?

What about the bills, the bother, the b.s.!What about this?What about that?!

Now we can learn gratitudeand kiss every billembrace every aggravationbow to bless each lossand yes, love every enemyThis is gratitudeThis is Thanks-giving

Be grateful for it allThis is what the human animal is for:to be thankful

and to be blessed

The Park Slope Food CoopThankful to be at your table

by Myra Klockenbrink

Monday December 14noon to 1:00 p.m.

and 1:30 t0 2:30 p.m.

Tuesday December 152:00 p.m. to 4:45 p.m.

You can join in any time during a tour.

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said he had no desire to shopearly, does not want hisdaughter’s safety compro-mised and would prefer theCoop stay open later into thenight.

There were a few morecomments and questionsabout the logistics. Howwould this affect currentsquads? Is overnight stockingpossible? It was suggestedthat an exploratory groupmeet to work out details andthen return to make a pro-posal for opening the Coop at7:00 a.m.

As a reminder, memberswho bring discussions to theGeneral Meetings can takethe suggestions and com-ments their topics receiveand either draft a proposalfor a future meeting or con-tact staff and like-mindedmembers to form anexploratory committee. Oth-erwise, these ideas are notcarried through following theGeneral Meeting.

Coop enjoys good grossmargins, slowing growth

Mike Eakin’s financialreport revealed that theCoop’s gross margin is17.07% compared with16.85% this same time lastyear. This is, according toEakin, “pretty good.” He wenton to compare this margin to

that of most food coopsaround the country, which areusually at around 38 cents onthe dollar. Of course, theCoop is based on a differentmodel. The balloon paymentdue in January 2012 shouldnot be a problem. The Coop isnot currently accepting new

loans from members becauseextra funds are not needed.

Many will be pleased tohear that growth at the Coopis slowing, now at about 4%.Eakin attributes this to thenew requirement thatprospective members sign upfor the orientation meetings

ahead of time; in the pastprospective members couldjust attend and were admittedas long as they were on time.

Members wishing to additems to General Meetingagendas are encouraged tofill out a submission form forthe agenda committee.

Instructions can be found inthe middle pages of all issuesof the Linewaiters’ Gazette. Keepin mind that the agenda com-mittee meets every first Tues-day of the month and theGeneral Meeting occurs onthe last Tuesday of eachmonth. ■

GENERAL MEETING REPORT

A M A Z I N G C O O P S H O P P I N G FA C T O I D S

Hey, our members love to cook! For the two-week periodending the Sunday after Thanksgiving (November 29),

the Coop sold:

1,100 three-pound bags of organic gala apples 4,630 pounds minimally treated honey crisp apples 7,700 organic valencia oranges

27,200 (3.4 tons) clementines8.3 tons organic bananas780 bags organic cranberries

1,860 bags non-organic cranberries 4,550 pounds organic red seedless grapes 1,460 pounds organic mangoes

650 pounds persimmons 2,300 pounds organic green beans

980 pounds organic loose beets 4,200 pounds organic broccoli 2,800 pounds non-organic brussels sprouts

600 stalks of organic brussels sprouts5.1 tons of all carrots

3,200 pounds organic cauliflower3,000 bunches organic celery

790 bunches organic collards 3,100 bunches organic kale

1.4 tons of all mushrooms 4.9 tons of all onions

2,500 bunches of all types of parsley 5.6 tons of all potatoes

5.25 tons of organic sweet potatoes 1,400 pounds organic pumpkin 2.85 tons organic winter squash (more than

1.3 tons of butternut squash alone) 165 pounds of organic shallots 530 pounds of non-organic shallots

3,100 cups of cherry or grape tomatoes over 700 packages of organic herbs

3,800 packages non-organic herbs

We sold a case of produce every 55.3 seconds!

plus 450 pies!3,635 pounds of butter

and 14,835 pounds Total Turkeys:600 pounds Wise Kosher Organic

2,100 pounds Eberly Organic1,280 pounds Koch Organic1,867 pounds McDonald Heritage4,750 pounds Bell & Evans2,585 pounds Plainville1,650 pounds Stonewood

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COOP HOURS

Office Hours:Monday through Thursday

8:00 a.m. to 8:30 p.m.Friday & Saturday

8:00 a.m. to 5:00 p.m.Shopping Hours:

Monday–Friday8:00 a.m. to 10:00* p.m.

Saturday6:00 a.m. to 10:00* p.m.

Sunday6:00 a.m. to 7:30* p.m.

*Shoppers must be on a checkout line 15 minutes after closing time.

Childcare Hours:Monday through Sunday

8:00 a.m. to 8:45 p.m.Telephone:

718-622-0560Web address:

www.foodcoop.com

This Issue Prepared By:Coordinating Editors: Stephanie Golden

Erik Lewis

Editor (development): Wally KonradTom Moore

Reporters: Hayley GorenbergNicole FelicianoAdriana Velez

Art Director (development): Mike Miranda

Illustrators: Rod MorrisonCathy Wassylenko

Photographers: Lisa CohenIngrid CussonKevin Ryan

Traffic Manager: Monona Yin

Text Converters: Joanne GuralnickAndrew Rathbun

Proofreader: Susan Brodlie

Thumbnails: Rose Unes

Photoshop: Adam Segal

Preproduction: Susan Louie

Art Director (production): Doug Popovich

Desktop Publishing: Lee Schere Kris BrittMaxwell Taylor

Editor (production): Nancy Rosenberg

Final Proofreader: Teresa Theophano

Index: Len Neufeld

P L A S T I C S

RECY

LING

Monthly on the...Second Saturday

December 1210:00 a.m.–2:00 p.m.

Third ThursdayDecember 17

7:00 p.m.–9:00 p.m.Last SundayDecember 27

10:00 a.m.–2:00 p.m.On the sidewalk in front of the receiving

area at the Coop.

What plastics do we accept?Until further notice:

• #1 and #6 type non-bottle shaped contain-ers, transparent only, labels ok

• Plastic film and bubble wrap, transparentonly, no colored or opaque, no labels

• #5 plastic cups, tubs, and specificallymarked caps and lids, very clean and dry(discard any with paper labels, or cut off)

•NOTE: We are no longer accepting #2 or #4 type plastics.

PLASTIC MUST BE COMPLETELY CLEAN & DRY

We close up promptly. Please arrive 15 minutes prior to the

collection end time to allow for inspection andsorting of your plastic.

The Linewaiters’ Gazette is published biweekly by the Park SlopeFood Coop, Inc., 782 Union Street, Brooklyn, New York 11215.

Opinions expressed here may be solely the views of the writer. TheGazette will not knowingly publish articles that are racist, sexist, or oth-erwise discriminatory.

The Gazette welcomes Coop-related articles, and letters from members.

SUBMISSION GUIDELINESAll submissions must include author’s name and phone number andconform to the following guidelines. Editors will reject letters andarticles that are illegible or too long. Submission deadlines appearin the Coop Calendar opposite.

Letters: Maximum 500 words. All letters will be printed if theyconform to the guidelines above. The Anonymity and Fairnesspolicies appear on the letters page in most issues.

Voluntary Articles: Maximum 750 words. Editors will reject articlesthat are essentially just advertisements for member businesses andservices.

Committee Reports: Maximum 1,000 words.

Editor-Writer Guidelines: Except for letters to the editor, whichare published without editing but are subject to the Gazette let-ters policy regarding length, anonymity, respect, and fairness,all submissions to the Linewaiters' Gazette will be reviewed andif necessary edited by the editor. In their review, editors are guid-ed by the Gazette's Fairness and Anonymity policies as well asstandard editorial practices of grammatical review, separation offact from opinion, attribution of factual statements, and rudi-mentary fact checking. Writers are responsible for the factualcontent of their stories. Editors must make a reasonable effort tocontact and communicate with writers regarding any proposededitorial changes. Writers must make a reasonable effort torespond to and be available to editors to confer about their arti-cles. If there is no response after a reasonable effort to contactthe writer, an editor, at her or his discretion, may make editorialchanges to a submission without conferring with the writer.

Submissions on Paper: Typed or very legibly handwritten andplaced in the wallpocket labeled "Editor" on the second floor at thebase of the ramp.

Digital Submissions: We welcome digital submissions. Dropdisks in the wallpocket described above. The email address forsubmissions is [email protected]. Receipt of yoursubmissions will be acknowledged on the deadline day.

Classified & Display Ads: Ads may only be placed by and on behalfof Coop members. Classified ads are prepaid at $15 per insertion,business card ads at $30. (Ads in the “Merchandise–Non-commercial”category are free.) All ads must be written on a submission form(available in a wallpocket on the first floor near the elevator). Classi-fied ads may be up to 315 characters and spaces. Display ads mustbe camera-ready and business card size (2"x3.5").

Printed by: New Media Printing, Bethpage, NY.

Friday

Dec 188:00 p.m.

A monthly musical fundraising partnership of

the Park Slope Food Coop and

the Brooklyn Society for Ethical Culture

53 Prospect Park West [at 2nd Street] • $10 • 8:00 p.m. [doors open at 7:45]Performers are Park Slope Food Coop members and receive Coop workslot credit.

Booking: Bev Grant, 718-788-3741

David Roche is a singer/songwriter from a family of famoussinger/songwriters. (The Roches are his sisters.) He's been writing

songs from an early age. “It's hard to get out of the way of themusic in my family. I’ve written songs and performed with my wife,

my daughter, my sisters, my in-laws, the list goes on and on. It's anice situation if not a little strange.” Recently Roche recorded “Harp

Trouble In Heaven.” “It's a record that took me a long time to getaround to recording and the songs are mostly all love songs

although in ways you may not expect. I was inspired by the goodfortune of being in a close family and the songs are evocative of

this.” David Kumin will play on bass and Michael Graves on drums.

Anne Keating The Village Voice raves, “Keating is a wise mix of LucindaWilliams songwriting, Gillian Welch guitar and a vocalall her own…her style invokes a cross between WillieNelson and John Prine and you don’t get any betterthan that.” Tough and tender, the twang-infused songstell stories of hope and struggle with a refreshing hon-esty, grit and timelessness. Keating will be performingwith Coop members Dan Vonnegut (on percussion) andJohn Caban (on steel guitar).

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Bathroom CleaningMonday-Friday, 12 to 2:00 p.m.

Work with a partner to deep clean the Coop’sbathrooms. Tasks include scrubbing floor tiles,cleaning toilets, mopping floors and stockingthe bathrooms. You will work with only naturalcleaning products. This job is perfect for mem-bers who like to clean and are conscientiousabout doing a thorough job.

Shopping Floor Set-up and CleaningMonday or Wednesday, 6:00 to 8:00 a.m.

Are you an early riser with a love of cleaning andorganizing? Work under the supervision of a staff

person to set up and clean the shopping floorcheckout stations. Must like to clean, be meticu-lous, detail oriented and able to work indepen-dently. Great opportunity for someone who wantsto work when the Coop is not crowded. Pleasecontact Cynthia Pennycooke at [email protected] or through the MembershipOffice at 718-622-0560 if you are interested.

Office Set-upMonday, Tuesday or Thursday 6:00 to 8:30 a.m.

Need an early riser with lots of energy to do avariety of physical tasks including setting uptables and chairs, buying food and supplies,labeling and putting away food and supplies,recycling, washing dishes and making coffee.

Sound like your dream come true? This jobmight be for you. Please speak to Adriana inthe Membership Office for more information.

Wall Chart UpdatingSunday, 8:00 to 10:45 a.m.

This is the perfect job for a detail-oriented per-son who likes a quiet and pleasant work envi-ronment. You will be trained by a staff personwho will always be available to answer ques-tions. You are part of a team of 2 to 3 people,but you will work on your own. Please speak toCamille Scuria if you would like more informa-tion. She can be reached at [email protected] or call the Membership OfficeSaturday through Wednesday to speak to her.

Our Governing Structure From our inception in 1973 to the present, the openmonthly General Meetings have been at the center of theCoop’s decision-making process. Since the Coop incor-porated in 1977, we have been legally required to have aBoard of Directors. The Coop continued the tradition ofGeneral Meetings by requiring the Board to have openmeetings and to receive the advice of the members atGeneral Meetings. The Board of Directors, which isrequired to act legally and responsibly, has approvedalmost every General Meeting decision at the end ofevery General Meeting. Board members are elected atthe Annual Meeting in June. Copies of the Coop’s bylawsare available at the Coop Community Corner and atevery General Meeting.

Next Meeting: Tuesday, December 15, 7:00 p.m.The General Meeting is held on the last Tuesday of eachmonth, with the exception of November and December.

Location The Temple House of Congregation Beth Elohim(Garfield Temple), 274 Garfield Place.

How to Place an Item on the AgendaIf you have something you’d like discussed at a GeneralMeeting, please complete a submission form for theAgenda Committee. Forms are available in the rack nearthe Coop Community Corner bulletin board and atGeneral Meetings. Instructions and helpful informationon how to submit an item appear on the submissionform. The Agenda Committee meets on the first Tuesdayof each month to plan the agenda for the GM held on thelast Tuesday of the month. If you have a question, pleasecall Ellen Weinstat in the office.

Meeting FormatWarm Up (7:00 p.m.) • Meet the Coordinators • Enjoy some Coop snacks • Submit Open Forum items • Explore meeting literatureOpen Forum (7:15 p.m.) Open Forum is a time formembers to bring brief items to the General Meeting. Ifan item is more than brief, it can be submitted to theAgenda Committee as an item for a future GM.Reports (7:30 p.m.) • Financial Report • Coordinators’Report • Committee ReportsAgenda (8:00 p.m.) • The agenda is posted at the CoopCommunity Corner and may also appear elsewhere inthis issue.Wrap Up (9:30-9:45) (unless there is a vote to extendthe meeting) • Meeting evaluation • Board of Directorsvote • Announcements, etc.

A l l A b o u t t h eG e n e r a l M e e t i n g

Attend a GMand Receive Work Credit

Since the Coop’s inception in 1973, the GeneralMeeting has been our decision-making body. At theGeneral Meeting (GM) members gather to makedecisions and set Coop policy. The General-Meeting-for-workslot-credit program was created to increaseparticipation in the Coop’s decision-making process.

Following is an outline of the program. For full details, seethe instruction sheets by the sign-up board.

• Advance Sign-up required:To be eligible for workslot credit, you must add your

name to the sign-up sheet in the elevator lobby. Some restrictions to this program do apply. Please see

below for details.

• Two GM attendance credits per year:Each member may take advantage of the GM-for-

workslot-credit program two times per calendar year.

• Certain Squads not eligible:Eligible: Shopping, Receiving/ Stocking, Food

Processing, Office, Maintenance, Inventory, Construction,and FTOP committees. (Some Committees are omittedbecause covering absent members is too difficult.)

• Attend the entire GM:In order to earn workslot credit you must be present

for the entire meeting.

• Childcare can be provided at GMs:Please notify an Office Coordinator in the Membership

Office at least one week prior to the meeting date.

• Signing in at the Meeting: 1. After the meeting the Chair will provide the

Workslot Credit Attendance Sheet.2.Please also sign in the attendance book that is

passed around during the meeting.

• Being Absent from the GM:It is possible to cancel without penalty. We do ask that

you remove your name if you know cannot attend. Pleasedo not call the Membership Office with GM cancellations.

Park Slope Food CoopMission Statement

The Park Slope Food Coop is a mem-ber-owned and operated food store—analternative to commercial profit-orientedbusiness. As members, we contribute ourlabor: working together builds trustthrough cooperation and teamwork andenables us to keep prices as low as possi-ble within the context of our values andprinciples. Only members may shop, andwe share responsibilities and benefitsequally. We strive to be a responsible andethical employer and neighbor. We are abuying agent for our members and not aselling agent for any industry. We are a partof and support the cooperative movement.We offer a diversity of products with anemphasis on organic, minimally pro-cessed and healthful foods. We seek toavoid products that depend on theexploitation of others. We support non-toxic, sustainable agriculture. We respectthe environment. We strive to reduce theimpact of our lifestyles on the world weshare with other species and future genera-tions. We prefer to buy from local, earth-friendly producers. We recycle. We try tolead by example, educating ourselves andothers about health and nutrition, coopera-tion and the environment. We are com-mitted to diversity and equality. Weoppose discrimination in any form. Westrive to make the Coop welcoming andaccessible to all and to respect the opin-ions, needs and concerns of every member.



C O O P CA L E N D A RNew Member OrientationsAttending an Orientation is the first step towardCoop membership. Pre-registration is required forall of the four weekly New Member Orientations. To pre-register, visit www.foodcoop.com or contactthe Membership Office. Visit in person or call 718-622-0560 during office hours.

Have questions about Orientation? Please visitwww.foodcoop.com and look at the “Join the Coop”page for answers to frequently asked questions.

The Coop on the Internetwww.foodcoop.com

The Coop on Cable TVInside the Park Slope Food CoopFRIDAYS 2:30 p.m. with a replay at 10:30 p.m. Channels: 56 (TimeWarner), 69 (CableVision).

General Meeting InfoTUE, DEC 15GENERAL MEETING: 7:00 p.m.

TUE, JAN 6AGENDA SUBMISSIONS: 8:00 p.m. Submissions will be considered for the Jan 26General Meeting.

Gazette DeadlinesLETTERS & VOLUNTARY ARTICLES:

Dec 17 issue: 7:00 p.m., Mon, Dec 7Dec 31 issue: 7:00 p.m., Mon, Dec 21

CLASSIFIED ADS DEADLINE:Dec 17 issue: 7:00 p.m., Wed, Dec 9Dec 31 issue: 7:00 p.m., Tue, Dec 22*

*Note special date because of holiday.

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PSFC DEC General MeetingNote new meeting date in December, due to holiday.Items will be taken up in the order given. Times in parenthesesare suggestions. More information on each item may be avail-able at the entrance table at the meeting. We ask members to

please read the materials available between 7 and 7:15 p.m. Meeting location: Congregation Beth Elohim Social Hall (Garfield Temple), 274 Garfield Place at Eighth Avenue.

Item #1: GM date changes (20 minutes)

Proposal: “To change the dates of the March 2010 and December 2010 GeneralMeetings to March 23, 2010 and December 28, 2010 respectively.”

—submitted by General Coordinators

Item #2: Diversity & Equality Committee Recommendations to the Coop (70 minutes)

Discussion: “The DEC would like to offer recommendations based on the results of theDiversity and Equality research survey findings to help support diversity and equality inthe PSFC.” —submitted by Diversity & Equality Committee

David Roche and Anne KeatingDavid Roche is a singer/songwriter from a family of famoussinger/songwriters. (The Roches are his sisters.) He’s been writ-ing songs from an early age. “It’s hard to get out of the way ofthe music in my family. I’ve written songs and performed with

my wife, my daughter, my sisters, my in-laws, the list goes on and on. It’s a nice situation ifnot a little strange.” Recently, Roche recorded Harp Trouble In Heaven. “It’s a record thattook me a long time to get around to recording and the songs are mostly all love songsalthough in ways you may not expect. I was inspired by the good fortune of being in a closefamily and the songs are evocative of this.” David Kumin will play bass and Michael Gravesdrums. Also performing is Anne Keating. The Village Voice raves, “Keating is a wise mix ofLucinda Williams songwriting, Gillian Welch guitar and a vocal all her own…her styleinvokes a cross between Willie Nelson and John Prine and you don’t get any better thanthat.” Tough and tender, the twang-infused songs tell stories of hope and struggle with arefreshing honesty, grit and timelessness. Keating will be performing with Coop membersDan Vonnegut (on percussion) and John Caban (on steel guitar). Concert takes place at the Brooklyn Society for Ethical Culture, 53 Prospect Park West (at 2nd Street) • $10 • doors open at 7:45.The Very Good Coffeehouse is a monthly musical fundraising partnership of the Coopand the Brooklyn Society for Ethical Culture.To book a Coffeehouse event, contact Bev Grant, 718-788-3741.

Another Fabulous Pub Night in Brooklyn

Co-sponsored with Folk Music Society of NY, we return for an informalgathering of friends we know and friends we haven’t met yet who enjoy apint or two and some good pub songs and stories. Not a concert, all arewelcome to participate, bring a song, a poem, a recitation, especiallythings in which others can participate, songs with choruses are especially

welcome. Celebrate the Solstice season and the turning of the year—the warmth ofcommunity against the coming winter. Probably a lot of English Pub and seasonal songswill be heard, but all kinds are welcome. Instruments are welcome, and tunes as wellas songs will be gladly received. Come lift your voices.Admission free. For info, contact Jerry Epstein 718-429-3437.Takes place at Freddy’s Backroom, 485 Dean St. at Sixth Ave. Brooklyn, 718-622-7035. Directions: M, N, R, W trains to Pacific St.; 2, 3 trains to Bergen St.; 4, 5, Qtrains to Atlantic Ave. Parking pretty easy Sunday.

Agenda Committee MeetingThe committee reviews pending agenda items and creates theagenda for this month’s General Meeting. Drop by and talkwith committee members face-to-face between 8 and 8:15p.m. Before submitting an item, read “How to Develop an

Agenda Item for the General Meeting” and fill out the General Meeting Agenda ItemSubmission Form, both available from the Membership Office. The next GeneralMeeting will be held on Tuesday, January 26, 7 p.m., at Congregation Beth ElohimSocial Hall (Garfield Temple), 274 Garfield Place at Eighth Avenue.

Food Class:Healthy Dinners in a HurryFast meals for the whole family. This class is for anyonewho wants to get dinner on the table fast—and make sureit’s healthy and delicious. Juliana Brafa will share some ofher favorite crowd-pleasing, simple dinners that can be

made in less than 30 minutes. Juliana is a certified holistic health counselor andnatural-foods chef who works with men and women who want to have more energy,lose weight or just feel their best. She offers individual and group health coaching,leads workshops on nutrition and health, and teaches cooking classes. Menuincludes tofu “egg” salad, Asian noodles with peanut sauce and maple tempeh androasted veggies. Materials fee: $4.

Auditions for Our Fourth Coop Kids’ Variety Show

Auditions for Coop members ages 4-18. You must audition to be in theshow, which will be held Saturday, March 13, 7:00 p.m., at the OldFirst Church. A polished act is not required for the audition; we can

help you polish it. Singers and other musicians, poets, jugglers, stand-up comics, rappers, dancers, magicians, gymnasts, etc. (no lip-syncing

please). We look forward to hearing from you! To reserve an audition spot, contact Martha Siegel at 718-965-3916 or [email protected].

Safe Food Committee Film Night:FreshThis film celebrates the farmers, thinkers and businesspeople

across America who are reinventing our food system. Forginghealthier, sustainable alternatives, they offer a practical vision ofour food system and our planet’s future. Fresh addresses an ethosthat has been sweeping the nation and is a call to action Americahas been waiting for. Cosponsored by the Friday Night Film Series.

The Very Good Coffeehouse Coop Concert SeriesThe Very Good Coffeehouse is a monthly musical fundraisingpartnership of the Coop and the Brooklyn Society for EthicalCulture. Performers to be announced. To book a Coffeehouseevent, contact Bev Grant, 718-788-3741. Concert takes place

at the Brooklyn Society for Ethical Culture, 53 Prospect Park West (at 2nd Street) •$10 • doors open at 7:45.

jan 15fri 8 pm

jan 12tue 7 pm

jan 9 & jan 17sat 4-6 & sun 11-1

Susan Baldassano, Coordinator

jan 7thu 7:30 pm

jan 5tue 7 pm

dec 20sun 7 pm

dec 18fri 8 pm

dec 15tue 7 pm

For more information on these and other events, visit the Coop’s website: foodcoop.comAll events take place at the Park Slope Food Coop unless otherwise noted. Nonmembers are welcome to attend workshops.

Views expressed by the presenter do not necessarily represent the Park Slope Food Coop.

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PSFC JAN General MeetingMeeting Agenda to be announced. For information on how toplace an item on the Agenda, please see the center pages ofthe Linewaiters’ Gazette. The Agenda Committee minutes andthe status of pending agenda items are available in the Coop

office and at all General Meetings. Meeting location: Congregation Beth Elohim SocialHall (Garfield Temple), 274 Garfield Place at Eighth Avenue.


Agenda Item for the General Meeting” and fill out the General Meeting Agenda ItemSubmission Form, both available from the Membership Office. The next GeneralMeeting will be held on Tuesday, February 23, 7 p.m., at Congregation Beth ElohimSocial Hall (Garfield Temple), 274 Garfield Place at Eighth Avenue.

The Very Good CoffeehouseCoop Concert SeriesThe Very Good Coffeehouse is a monthly musical fundraisingpartnership of the Coop and the Brooklyn Society for EthicalCulture. Performers to be announced. To book a Coffeehouseevent, contact Bev Grant, 718-788-3741. Concert takes place

at the Brooklyn Society for Ethical Culture, 53 Prospect Park West (at 2nd Street) •$10 • doors open at 7:45.

PSFC FEB General MeetingMeeting Agenda to be announced. For information on how toplace an item on the Agenda, please see the center pages ofthe Linewaiters’ Gazette. The Agenda Committee minutes andthe status of pending agenda items are available in the Coop

office and at all General Meetings. Meeting location: Congregation Beth Elohim SocialHall (Garfield Temple), 274 Garfield Place at Eighth Avenue.


Agenda Item for the General Meeting” and fill out the General Meeting Agenda ItemSubmission Form, both available from the Membership Office. The next GeneralMeeting will be held on Tuesday, March 23, 7 p.m., at Congregation Beth ElohimSocial Hall (Garfield Temple), 274 Garfield Place at Eighth Avenue.

Food ClassFood class to be announced.

Materials fee: $4.

Film NightFilm title to be announced.

To book a Film Night, contact Alexandra Berger at

[email protected].

Acupuncture and the TreatmentOf Digestive Disorders

Stress, poor diet and lifestyle can influence the quality of our digestion and make usmore prone to disorders such as diarrhea, constipation, IBS, peptic ulcers and otherinflammatory diseases. Acupuncture is an effective way to keep the body healthy,happy and clean, especially when used in conjunction with smart food choices. Join usto find out how to improve your happiness by improving your digestive tract! Coopmember Kimberly Russell, MS, CNC, RYT-500, holds a Masters in Health and Healingas a Certified Nutritional Counselor. Natasha Kubis, L.Ac., Dipl. Ac. (NCCAOM) is alicensed acupuncturist in the state of New York.

mar 7sun 12 pm

mar 5fri 7 pm

Susan Baldassano, Coordinator

mar 4thu 7:30 pm

mar 2tue 7 pm

feb 23tue 7 pm

feb 19fri 8 pm

feb 2tue 7 pm

jan 26tue 7 pm

Safe Food Committee Film Night

Meet Your Mind: A Class in Basic Meditation

Nutrition Response Testing

Kids’ Variety Show

The Second Gun:Who Really Killed Robert Kennedy?

The Very Good Coffeehouse Coop Concert Series

Release Stress & Discover Your Strength & Power

Esperanto: A Cooperative Tool/Language

Six Healing Sounds of Qi Gung

Handling Your Child’s Anger, Frustration or Fearsmar 23

mar 21

mar 20

mar 20

mar 19

mar 19

mar 13

mar 13

mar 12

mar 9

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By Adam Rabiner, for the Safe Food Committee

Readers with a basicunderstanding of foodissues or economic

theory already know howfarm subsidies distort thetrue cost of food, makingcommodity crops such ascorn or soy much cheaper toproducers and consumers.Yet there are other, more hid-den, economic externalities

that also disguise the actualcost of food production.Rachel Sonia Alexander’s filmThe Real Cost of Food examinesAmerica’s bread basket, thefertile California Central Val-

ley that produces much of theUnited States’ fruit and veg-etable supply. What she findsthere is quite disturbing:entire communities of mostlylow-income Latino farmlaborers literally being poi-soned by industrial agricul-ture.

An agricultural waiver hasallowed the powerful, land-owning farmers to operatewithout regulation and dis-

charge their pollutioninto streams withimpunity, resulting inmassive increases inthe level of nitratesfound in the groundwater. Nitrates at theselevels are poisonousand linked to cancer,asthma, miscarriage,reproductive and fer-

tility problems, epilepsy,impaired brain development,and “blue baby syndrome,” acondition that may suffocatenewborns and infants bystarving them of oxygen. The

health effects are horrible butthe hazardous water supplyalso creates financial bur-dens. Already economicallymarginalized communitiesare forced to pay utility billsfor nearly useless water andthen purchase bottled wateron top of that.

An agricultural waiver has allowed the

powerful, land-owningfarmers to operate without regulation and discharge their

pollution into streams.

These communities havedistinct disadvantages thathinder their ability to effectchange. They are unincorpo-rated and lack political repre-sentation. They are poor andwield little of the influencethat the agricultural interests

can put to play. Water boardsare appointed, not elected,and only large land ownersare eligible to sit on them.Many of the victims had beenafraid to speak out, fearingloss of their homes or jobs orworse. Underlying racism onthe part of some does nothelp. Yet despite these obsta-cles, different communitieshave come together organiz-ing for justice.

The film’s message, indepicting this mobilizationfor justice, is one of hope. Dif-ferent towns, suffering fromcommon health and environ-mental problems, joinedforces to push for change. Asone interviewee admits, “W ewere asleep, but we woke up.”The movie also gives a voiceto those who proffer othersolutions to the problem ofexternalities: more regula-tion, of course, but also userfees, increased use of organ-ics and better soil management, out-lawing feedlots and disbursingthe cows, etc.

At the close of the film, onecommunity organizer states

that the period of finger point-ing and blame is over, and it isnow time to find commonsolutions to a problem thataffects everyone. ReporterJosh Harkenson will beSkyped in from California, andRachel Alexander, the film-maker, will be on hand to pro-vide an update and engagewith the audience on thequestion of just how hard, oreasy, it is to solve the thornyand persistent problem ofeconomic externalities. ■

The Real Cost of Food, December 8,7:00 p.m. at 347 Fifth Street,Park Slope, upstairs entrance.Free. Snacks and beverages will beserved.

SAFE FOOD COMMITTEE REPORT

The Real Cost of Food: Agriculture in California’s Central Valley

Puzzle CornerGazette Acrostic

For answers, see page 15. This issue’s puzzle author: James Vasile

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BOGUS CAR SERVICES

TO THE EDITORI would like to take this opportunity

to share with the membership a con-cern about car services near the Coop.Members and staff have noticed atleast one if not more cars coming tothe Coop and soliciting our members.These cars are not necessarily knownto us as legitimate car service repre-sentatives. They block the Coop’sfront area, which is reserved for load-ing and unloading only. One particu-lar individual, whose car does nothave car service plates, has been ver-bally hostile toward staff when askedto move. We share this with you in aneffort to let the membership knowthat these individuals are out thereand we want you to be informedabout this issue, which could affectyour health and safety. These individ-uals are not licensed through theT.L.C. The paid staff is taking steps toprohibit their operation in front of theCoop. We have been in contact withthe local police precinct in addition tothe T.L.C.

For your convenience, the Coophas listed local, licensed car serviceson the phone that is located by theexit. We recommend that members

use this list or use a car service thatyou trust. All licensed car service vehi-cles will have license plates that startwith the letter T. They should also bedisplaying a plaque/sign/sticker thatsignifies which car service they workfor. Please only get into the car servicethat you called and if you should seeany suspicious activity please reportit to a paid staff member.

Thank you for your time and con-sideration in this matter.

In cooperation,Joseph Holtz

General Coordinator

MORE ABOUTORIENTATION RULES

TO THE EDITOR:In the November 19 issue of the

Gazette, Coop member Anita Aboulafiawrote a letter titled “Sometimes Let’sBend the Rules.” In it she recounted asituation she overheard in which apotential member was turned awayfrom an orientation after being 15 min-utes late because he had been hit by acar on his way to the Coop.

As a Membership Coordinator atthe Park Slope Food Coop, I’m proudto uphold the rules that we’ve set upfor our members. Rather than codesof conduct for “an army,” these guide-

lines help us work together as a com-munity in the Coop.

The New Member Orientation iswhere we are all first introduced tothese cooperative rules. It is veryimportant for potential members tolearn everything possible about theCoop as soon as the door to the ori-entation room closes. What Anitaoverheard that Monday night in theMembership Office was an inter-change with a prospective memberwho showed up late for his preregis-tered orientation and would thereforemiss essential details about ourCoop. Also, that door is not openedfor latecomers, so as to be fair to theroom full of people who do indeedarrive on time and come ready tolearn without interruption.

The circumstances of this potentialmember’s lateness, as Anita noted,were indeed unfortunate. Because theCoop always strives to be fair andjust, my colleagues and I did our bestto arrange a seat for him at a futureorientation.

Camille ScuriaP.S. You can always exit the meet-

ing room even when the door islocked from the outside.

A SLUR SLIPS IN

TO THE EDITOR:In David Forbes’ letter of Novem-

ber 5, he jokes about a T-shirt thatwould say, “Park Slope Food Co-Op:Fruits, Nuts and Liberals.”

“Fruits,” in this context, can be readas a discriminatory slur against gaymen or LGBT people in general.

Per our policy that discriminatorylanguage in letters will not be pub-lished, it should have been edited out.

Sincerely,Donna Minkowitz

H2ODE

This analysis of intake fluidsComes from scientists who knowtheir fo-ods:Coffee helps protect your memories,Tea invigorates the arteries,But spurring all your organs to rejoice,Water is the beverage of choice.Hail, from the Pacific to the Atlantic,Freely flowing elixir, clearly organic.

Leon Freilich

ACTIVISM WORKSHOP

DEAR COOP COMMUNITY,I wanted to extend an invitation to

the membership to attend a workshopI’ll be facilitating on December 6th,2009, around the corner at the Brook-lyn Society for Ethical Culture. Itwould be a pleasure to have you!“Activism for the Log Haul” onDecember 6, 2:30-6:30 p.m. at Brook-lyn Society for Ethical Culture, 53Prospect Park West at 2nd Street.

How do we remain centered whileworking for social change in a time ofglobal crisis? This workshop presentsgroup practices created by scholarand activist Joanna Macy, and placesthe work of our lives within a largercontext of creativity and solidarity.Macy’s practices are used around theworld to support change-makers inavoiding “burn-out,” drawing from ourpassion for justice to continue actingcourageously and authentically totransform our world.

“The most remarkable feature ofthis historical moment is not that weare on the way to destroying ourworld—we’ve actually been on theway for quite a while. It is that we arestarting to wake up, as from a millen-nia-long sleep, to a whole new rela-tionship to our world, ourselves, andeach other.”—Joanna Macy

Warmly,Melanie Ida Chopko

We welcome letters from members.Submission deadlines appear in theCoop Calendar. All letters will beprinted if they conform to the pub-lished guidelines. We will not know-ingly publish articles which are racist,sexist or otherwise discriminatory

The maximum length for letters is500 words. Letters must include yourname and phone number and betyped or very legibly handwritten. Edi-tors will reject letters that are illegibleor too long.

You may submit on paper, typed orvery legibly handwritten, or via emailto [email protected] oron disk.

AnonymityUnattributed letters will not be

published unless the Gazette knowsthe identity of the writer, and there-fore must be signed when submitted(giving phone number). Such letterswill be published only where a reasonis given to the editor as to why publicidentification of the writer wouldimpose an unfair burden of embar-rassment or difficulty. Such lettersmust relate to Coop issues and avoidany non-constructive, non-coopera-tive language.

FairnessIn order to provide fair, comprehen-sive, factual coverage:

1. The Gazette will not publishhearsay—that is, allegations notbased on the author's first-hand

observation.2. Nor will we publish accusations

that are not specific or are not sub-stantiated by factual assertions.

3. Copies of submissions that makesubstantive accusations against spe-cific individuals will be given to thosepersons to enable them to write aresponse, and both submissions andresponse will be published simultane-ously. This means that the originalsubmission may not appear until theissue after the one for which it wassubmitted.

The above applies to both articlesand letters. The only exceptions willbe articles by Gazette reporters whichwill be required to include theresponse within the article itself.

RespectLetters must not be personally

derogatory or insulting, even whenstrongly criticizing an individualmember's actions. Letter writers mustrefer to other people with respect,refrain from calling someone by anickname that the person never useshimself or herself, and refrain fromcomparing other people to odious fig-ures like Hitler or Idi Amin.

LETTERS POLICY



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CHILD CARE

EXPERT, LOVING RESPONSIBLECHILD CARE puts you at ease.Kids and older babies love how I connect with them. 4 years careexperience, 22 years parenting, 1 year preschool assisting, specialneeds experience, B.A. in psych,current R.C. Infant/Child CPR certificate. Solid references. CallBonnie 718-369-6278.

CLASSES/GROUPS

SUPER-GENTLE YOGA for peoplewho think they are “too” large,“too” stiff, “too” old to do yoga.Wed. 7:30 PM, convenient ParkSlope location. Experienced, car-ing teacher, call Mina Hamilton for more info. 212-427-2324 [email protected].

MEDITATION class with Mina. Look-ing for a way to be calmer, morerelaxed? Find contentment andinner balance. Experienced teacher.Mina has studied with Jon Kabat-Zinn, Thich Nhat Hanh, Toni Packer.Wed 8:15-9:00 PM. Spoke the Hub,748 Union St. Call Mina at917-881-9855, email [email protected], www.serenitytogo.com.

PETS

KAREN’S CAT CARE: Experiencedcat sitter available in Park Slopearea. First 3 customers get 25% off.347-244-4510.

SERVICES

TOP HAT MOVERS, INC., 145 ParkPlace, Bklyn. Licensed and InsuredMoving Co. moves you stress-free.Full line of boxes & packing mate-rials avail. Free estimates718-965-0214. D.O.T. #T-12302.Reliable, courteous, excellent ref-erences & always on time. Creditcards accepted. Member BetterBusiness Bureau.

EXPRESS MOVES. One flat pricefor the entire move! No deceptivehourly estimates! Careful, experi-enced mover. Everything quiltpadded. No extra charge forwardrobes and packing tape. Spe-cialist in walkups. Thousands ofsatisfied customers. Great Coopreferences. 718-670-7071.

ATTORNEY—Experienced person-al injury trial lawyer representinginjured bicyclists and other acci-dent victims. Limited caseload toensure maximum compensation.Member of NYSTLA and ATLA. Norecovery, no fee. Free consult.Manhattan office. Park Slope resi-dent. Long time PSFC member.Adam D. White. 212-577-9710.

ATTORNEY—Personal InjuryEmphasis—30 years experience inall aspects of injury law. Individualattention provided for entire case.Free phone or office consultation.Prompt, courteous communica-tions. 20-year Park Slope FoodCoop member; Park Slope resi-dent; downtown Brooklyn office.Tom Guccione, 718-596-4184, alsoat www.tguccionelaw.com.

MADISON AVENUE Hair Stylist isright around the corner from theFood Coop, so if you would like areally good haircut at a decentprice, please call Maggie at718-783-2154. I charge $60.00.

COMPUTER HELP — Call NYGEEK GIRLS. Setup & file transfer;hardware & software issues; virus-es & pop-ups; networking; print-er/file sharing; training; backups.Home or business. Mac and PC.On-site or pick-up/drop-off. Refer-ences, reasonable rates. Long-time Coop member. 347-351-3031or [email protected].

ART CABRERA, ELECTRICIAN 30yrs. residential wiring, troubleshooting low voltage, one outlet orwhole house, no job too small.Fans, AC, 220 volt, lighting, out doorwork, insured, 718-965-0327. Emer-gency service, call 646-239-5197.Founding Coop member, born inBrooklyn, 35 yr. resident of ParkSlope. #0225. Coop discounts.

Plastering-Painting-Wallpapering-over 25 yrs experience of doing thefinest prep & finish work. Oneroom or an entire house. LOWVOC paints used. Fred Becker718-853-0750.

ASSEMBLY BAY available in fullyequipped woodshop in SunsetPark. 24 hr. access. Central dustcollection. Orientation towardhigh-end custom furniture andwoodworking. Large, modern join-er planer, and shaper, 10 ft. slidingtable saw, five sanding machines,veneer press, etc. 718-913-6941.

CLASSIFIEDS


COMMUNITY CALENDAR

Community calendar listings are free. Please submit your listings in 50 words or less bymail, the mailslot in the entry vestibule, or [email protected]. Submissiondeadlines are the same as for classified ads. Please refer to the Coop Calendar in the centerof this issue. An asterick (*) denotes a Coop member.

FRI, DEC 4

GOOD COFFEEHOUSE: StefanGrossman. Brooklyn Ethical Cul-ture Society. $10. 8:00 p.m. 53Prospect Pk W. 768-2972.

Tai Chi Practice Session: Inter-mediate & advanced studentswill meet together to do the Yangform. Previous experience withTai Chi required. Pacific Library,25 4th Ave. at Pacific St. 2nd flrmeeting room. No Fee. 11-12noon every Friday.

SAT, DEC 5

Peoples’ Voice Cafe: Charlie Kingand Karen Brandow. 8-10:30p.m., Community Church of NewYork, 40 E. 35th St. (betweenMadison & Park). For info call212-787-3903 or peoplesvoice-cafe.org. Suggested donation:$15 general/$10 member/more ifyou choose, less if you can’t/noone turned away.

SUN, DEC 6

Activism for the Long Haul: Prac-tices of Joanna Macy.BrooklynSociety for Ethical Culture. 2:30-6:30 p.m. 53 Prospect Park Westat 2nd Street. Free.

TUE, DEC 8

Free Homebuying Seminar:coops, grants, closing cost assis-tance & homebuyer preparation.6 p.m. Crown Heights Library,560 New York Ave. (bet Maple St.& Lincoln Rd.) RSVP: 718-469-4679. Sponsored by Neighbor-hood Housing Services of EastFlatbush, a not-for-profit hous-ing organization.

THU, DEC 10

Brooklyn Food Coalition BookParty & Party Party: Celebrate theBFC’s first 6 months of organizing.We’ll start the evening off with abook party for Jan Poppendieck*,and author of “Free for All: FixingSchool Food in America.”Requested donation between $5

& $50. RSVP: [email protected]. 6:30-10:30 p.m., at388 Atlantic Ave. (at Bond St).

FRIDAY, DEC 11

Ariadne on Naxos by Strauss:Comedy & chaos develop back-stage & on stage when the operacompany & comedy troupe areordered to perform "simultane-ously!” Brooklyn Lyceum, 227Fourth Ave. (President St.), 7:30p.m. $20; Seniors/Students $10;w/unemployment stub $5.www.bropera.org.

SAT, DEC 12

Peoples’ Voice Cafe: Phil OchsSong Night. 8-10:30 p.m., Com-munity Church of New York, 40 E.35th St. (between Madison &Park). For info call 212-787-3903or peoplesvoicecafe.org. Sug-gested donation: $15 gener-al/$10 member/more if youchoose, less if you can’t/no oneturned away.

In Memoriam: Estelle EpsteinBy Sybil Graziano

On October 19, 2009, adear friend and fellowCoop member, EstelleEpstein, passed awayquietly in the night. Shepassed surrounded bypeople who loved her.

Estelle lived anexemplary life. She livedto inspire others to makethe world a better place.She was a very positiveperson, very curious,

very knowledgeable, and very empowering. Estelle lovedthe promise of every life, especially that of youngchildren. She was very accepting and she wanted to helpeveryone she met. She remembered the smallest and themost obscure of details from our conversations. Shetried to connect people. She read a great deal and wouldconstantly recommend books or save special articles forpeople to read. Even when her health was failing, Estellewould drag herself into the subway to attend a communi-ty event, trying to remain active and independent as longas she could. I often worried that she would blow awayon the windy corner of Vanderbilt Avenue whenever sheventured out. As frail as she became, Estelle nevercomplained and she never gave up. What was mostamazing to me was that no matter how much Estelle'sbody aged, her mind remained agile and she never losther fascination and excitement in the beauty she sawaround her. Estelle took a personal interest in everyoneshe met. Whenever I feel that I want to give up, I willremember her. I miss her.

Estelle rarely spoke of her own accomplishments. Herniece Edna, at my prompting, wrote a little about her life:

Estelle was born in Brooklyn, New York and lived herlife here. She graduated from Abraham Lincoln HighSchool and then went on to attend and graduate fromBrooklyn College. In her earlier years, Estelle worked as alegal secretary and was known to be a cracker-jack typistand stenographer. Some years later, Estelle went back toschool to get a Master's Degree in Speech Therapy, andworked as a speech therapist at several public schools inBrooklyn.

However, Estelle's real "work" was doing everythingthat she possibly could to make this world a better placein which to live. Estelle dedicated her life to trying toensure peace, freedom, and social justice for everyone,everywhere, at all costs. She "worked" on an individuallevel, at the community level, and on an internationallevel at the same time.

Estelle was an activist and a pacifist, but the only labelshe would ever accept to identify herself was "humanbeing." And that she was.

Caring for an elder relative is selfless work and Iwitnessed as Edna Kapp and Evelina Kahn, amongothers, advocated for Estelle throughout the last years ofher life. They deserve mention for making Estelle's life ascomfortable as humanly possible until her last breath.

A Memorial Service for Estelle will be held on Sunday,December 6, 2009 at 2:00 p.m. in Brooklyn Heights. Allare welcome to attend. Please RSVP to [email protected] or [email protected].

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Classified advertising in the Linewaiters’ Gazette is available only to Coop members. Publication does not imply endorsement by the Coop.


HAIR CUTS hair cuts HAIR CUTS:Color, Highlights, Lowlights in theconvenience of your home ormine. Adults $35, kids $15. CallLeonora 718-857-2215.

HANDWRITING TUTOR-Occupa-tional therapist with handwritingspecialty. Does your child strugglewith handwriting? Difficulties withlegibility, hand dexterity, pencilgrip, letter formation, word spac-ing and reversals can impedeschool function and self esteem.Over 20 yrs. exp. Call Bonnie @917-346-7047.

SERVICES-HEALTH

HOLISTIC DENTISTRY in Manhat-tan (Soho). Dr. Stephen Goldbergprovides comprehensive, familydental care using non-mercury fill-ings, crowns, dentures, thoroughcleanings, minimal X-rays andnon-surgical gum treatments. Fora free initial exam and insuranceinformation, call 212-505-5055.

HOLISTIC OPTOMETRY: Most eyedoctors treat patients sympto-matically by prescribing ever-increasing prescriptions. We try tofind the source of your visionproblem. Some of the symptomsthat can be treated includeheadaches, eye fatigue, computerdiscomfort, learning disabilities.Convenient Park Slope location.Dr. Jerry Wintrob, 718-789-2020.holisticeyecare.com.

HOLISTIC DOCTOR in Naturopa-thy stimulates body’s naturalability to heal chronic condi-tions, allergy, skin, muscle, can-cer support with homeopathy,physical & chelation therapies,bioenergetic acupuncture, labtests, hair analysis & more.Research Director. 20 years exp.As Featured in Allure Magazine.Dr. Gilman 212-505-1010.

PSYCHOTHERAPY to suit yourneeds and your lifestyle. Individ-ual and couple therapy providedby Helen Wintrob, Ph.D. Licensedpsychologist. Insurance includingMedicare accepted. Park Slope

Office. Please call 718-783-0913 foran appointment.

LICENSED PSYCHOLOGIST pro-viding individual, couples & familytherapy in Park Slope & financialdistrict. On many insurance plans.Psychodynamic, mindfulness &CBT approaches to address cur-rent & past challenges, accessstrengths & meet present goals.Linda Nagel, Ph.D., 718-788-9243or 917-596-0386.

HOLIDAY BLUES? Ready for achange? Clarify your goals, con-front challenges from a fresh per-spective, learn to avoidself-sabotage, develop an actionplan. Start this process with afree, 30-min sample session. Noobligation. Experienced, certifiedLife Coach, Mina Hamilton917-881-9855.

HOLISTIC MEDICINE IN PARKSLOPE. Regina Belkin, InternalMedicine MD will work with yourmany issues - diabetes, allergies,

weight and nutrition, using the lat-est developments in medicine andpsychology. Also specializes in tra-ditional and alternative pain man-agement. Office tel. 718-701-4707.

VACATIONS

3-SEASON VACATION COTTAGESfor sale in our friendly, woodednorthern Westchester community.Pool, tennis, biking, hiking; nearHudson River and Metro North (5-minute cab ride from train).$79,000-$99,000; annual mainte-nance approx. $3,200. Cash salesonly. No dogs. 212-242-0806 [email protected].

COUNTRY HOUSE for rent. Hunter& Windham ski areas. 3 BR, LR, bath,kitchen, phone, cable & Internet (onrequest), 4 car parking, 4+ acres,dogs (no cats). 2.5 hrs from NYC. $5kseason (Nov. 13 - April 11) + utilitiesor $600/wk. Call 917-572-7923 oremail [email protected].

CLASSIFIEDS (CONTINUED)


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THANK YOU!

Thank you to the following members for referring friends who joined the Coop in the last two weeks.

Christopher AllenVanessa AntonDouglas AshfordRobert AxelrodLaura BalisElizabeth BirdTanya BlasbalgGelena BlishteynJessica BorovayJo’Anne BrancatoNathan BrauerSusan BreenJessica BrowdeTricia BrownPatricia BuckleyMichelle BurkeBen CampbellElla Rose CharyHaiyen ChinNathan ClayHilda CohenKristina CohenSaskia CornesSusan CosierSarah CummingAlessandra

DeAlmeida Elizabeth DahmenLisa DeveauxDeborah DiamantHeidi DiehlLouisa EagletonMadeline EarpAlexander EbinJohn EmersonDan EttingerGeoffrey Finger

Sherri FrankRachel GeballeMichel GentileAndrea GeyerMichael GilliganBrian GlashowJamie GravesCheryl GreenJonathan GreenbergMarisa GuberKristen HallettErika HandJanet HassanPaula HibleAlexandria HoffmanSteven HorowitzKaren HouppertKim IrwinMisha JenkinsMax JoelIan K.Debbie KaufmanRebecca

KirchheimerAvi KleinMaria KolatisAtalya KozakOlena KurganskaJoni LaneBrian LazarusSarah LazarusSascha LewisSophia LochMaureen MalaveNora McManusSophie McManusJen Meagher

Lisa MedoffGrace MitchellMogulescuElin MorganTina NannaroneRyan NewbanksMargot NiederlandOlsaIlana Panich-LinsmanMarea PariserLinda PerlsteinKate PowersPopi Susan PustilnikJennifer Way RaweRoberta RaysorCathy ReslerTina RichersonAparna SampatMaxwell SchnuerEvan SchultzRob ShapiroMaya SharpeKaren ShimizuMaya SoloveySandra SternRob StraussKelly SykesKatya TepperBen VelezSasha WeissJesse WerthmanKayla WexelbergJennifer WilsonMiriam YeungRaphael ZollingerEric Zuarino


Coop Job Opening:

Receiving/Stocking CoordinatorLate Afternoon, Evening & WeekendDescription:The Coop is hiring a Receiving/Stocking Coordinator to work late afternoon, evening and week-ends. The evening and weekend Receiving/Stocking Coordinators have a lot of responsibilityoverseeing the smooth functioning of the store and supporting the squads. They work with theReceiving squads, keeping the store well-stocked and orderly and maintaining the quality of theproduce. At the end of the evening, they set up the receiving areas to prepare for the followingday’s early morning deliveries.

We are looking for a candidate who wants a permanent afternoon/evening/weekend schedule.The ideal candidate will have been working on a Receiving workslot for the Coop. Because fewerpaid staff work evenings and weekends, it is essential that the candidate be a reliable andresponsible self-starter who enjoys working with our diverse member-workers. You must be anexcellent team player, as you will be sharing the work with one to several other ReceivingCoordinators. You must have excellent communication and organizational skills, patience andthe ability to prioritize the work and remain calm under pressure. This is a high energy job for afit candidate, and you must be able to lift and to work on your feet for hours. The job will includework in the walk-in coolers and freezer.

Hours: 35-40 hours per week, schedule—to be determined—will be afternoon,evening and weekend work.

Wages: $23.39/hour

Benefits: —Health and Personal time—Vacation–three weeks/year increasing in the 4th, 7th & 10th years—health insurance—pension plan

Application & Hiring Process:Please provide a cover letter with your résumé as soon as you can. Mail your letter and résuméor drop it in the mail slot in the entryway of the Coop. Please state your availability.

All applicants will receive a response. Please do not call the office.

If you applied previously to another Coop job offering and remain interested, please reapply.

Probation Period:There will be a six-month probation period.

Prerequisite: Must be a current member of the Park Slope Food Coop for at least the past 6 months.Applicants must have worked a minimum of three shifts in Receiving within the past year.

We are seeking an applicant pool that reflects the diversity of the Coop’s membership.

WELCOME!

A warm welcome to these new Coop members who have joined us in the last two weeks. We’re glad you’ve decided to be a part of our community.

Barbara AgosinVaughn AlexanderDena AllenDarnisa AmanteJanet AremuJoseph AremuGodofredo AstudilloFrancisco BangoEllen BariElisa BaringSophie BarthesHarold BatistaEugeniya BenderskayaKarina BergerLindsay BernierDavid BlenkBrian BlumJeremy BogaiskyKelly BradburyJake BrowerJared BrownSchuyler BrownBridget Buckley-MaturaKelley BushMichael ByrneMarisol CabreraSharon CalandraCristina Camara

Irin CarmonDesiree CassesePhilip CasseseNgan ChanIsabelle ChuElliot ChungJulia CitronDavid ClemensMargaret ColemanTorin CornellBeth CosgroveMarianna DatserisClaire DavisJeLaine DavisAmalia DedousisAlan DengGary DickmanBrian DonahoeMeaghan DormanSeth DromgooleLeslie DureBen EagletonLouisa EagletonLance EdwardsMichelle ExlineKareem FarooqFrederic FasanoKiera Feldman

William FortiniPage FosterPaul FrankAlison FrazziniErika FreundOliver FriedtCynthia FriendHannah FriesHaale GaforiDiana GarciaRozanne GelbinovichWill GeorgantasMatthew GershunDayna GoldbergLauren GreenbergMichael GriesingerJennifer GuthrieJenny HallRobert HardyKaren HartJennifer HeneckeGraham HenningPamela HenningAlison HobbsPeter HobbsAlexandria HoffmanAlex HunleyBrian Immerman

Betsy Irwin Khaleel IsmailRay JackAliyah JacobsonNatalie JohnAndrew JohnsonJessica JorgeHarriet JoynesChristina KakuSimon KatzDennis KawasDawn KikelMatt KilmerHosu KimYeongran KimMarcia KlugmanJason KolowskiAlexander KudryavtsevJulia KuoDavid LaibmanAnn LaneGeorge LangfordDavid LeeMolly LeeSteve LehmanCarol LeungStephen LewisNancy Liu

Benjamin LOckeAlice MacDonaldMichael MacDonaldTimothy MacGregorAbby MallisLeigh MangumMason ManisGioia MarcheseStacy MarkisJesse MathJesse MathJenny McGowanMaziar MinoviJonas MoodySummer MooreBriana MyersEkaterina NatochevaMaya NayakDanielle NazarenkoKyle NeedhamTempest NeuCollinsOlivia NewmanLara NittiPeter NovobatzkyElizabeth O’ConnorSophie OberfieldAlexander ParachiniAndrij Parekh

Marea PariserJennifer Parker HardyAlexander RabinovichElena RabinovichYevgeny RabinovichGil RampyAmy ReidBryce RenningerJohanna ReussJames RewolinskiKatie RolnickNathan RosenbergZehava RubinsteinJonathan RussNadia SaahRicky SaettaMark SchagerZoe SchwabSebene SelassieJoshua SeymourWendy ShinnKalin SiegwaldAlice SigelSarah SiscoMatthew SiskChristian Smith-SocarisAruna SokolLaura Sterritt

Joshua StoneHatsue TamuraTisha TaraDavid TarloJudith TarloEloise TayAiysha TaylorZachary TesslerJason ThompsonFritz TorchonJimmy VargasGabrielle VarnerStefania VasquenzDavid Michael VenzorWilliam VincentMichelle WalshDavid WarrellStan WienckoEleanor WilliamsBeau WitkaJude WuWen-Hua YangDavid YeskelAdam YostCatherine Yost


09-12-03_p 01-16.qxd 12/2/09 8:38 PM

they write about working when they don’t do the work

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